소스(Sauce)의 인식과 기호도 및 품질요인에 대한 평가분석

김현덕,이연정,한재숙 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.3

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 81.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pork, seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

서양요리의 이용실태 및 소스(Sauce)가 음식품질에 미치는 영향

김현덕,이연정,한재숙 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4

The purpose of this study was to research Koreans western food experiences and the influence of sauce on food quality. Among 1,340 respondents, 660 were males and 680 females in Daegu and Kyeongbuk area. The first part of this study was about their experiences on western foods. As the main motivation to visit western restaurants, 33.2% responded the facilities and atmosphere and 23.7% because they liked western foods. Family was the most common group of company with 33.5% of respondents when they visited the restaurants. In terms of monthly frequency, most of them (60.7%) visited 1~2 times a month. Taste of food was the main factor (34.0%) for choosing western foods. But taste of food was also the most common dissatisfaction with western foods for 36.2% of respondents. Price of foods was next (31.6%) and quality of waiter and waitress services was the third most common factor (13.6%). The second part of the study was an investigation of the influence of sauce on food quality. 35.0% of respondents tasted the sauce at the hotel restaurant. 40.5% of respondents indicated sauce influenced the image of the western foods and 40.9% indicated the level of the influence as substantial. In total, 81.4% of respondents answered that the quality of the sauce influenced the image of the western foods. In general, the influence of sauce on western food quality was perceived as a significant contributing factor with an average 4.00 on 5-point scale in 15 questionnaires. Notably, the questionnaire, "The taste of the western food is improved mostly with sauce." ranked the highest with 4.45 on the 5-point scale.

만성 재발성 소아 흉통의 원인 질환과 임상양상

최은정,이은아,이창우,최두영,오연균,김종덕,윤향석 대한소아과학회 2004 小兒科 Vol.47 No.6

운동신경원성 질환을 동반한 전측두엽 치매 1례

최성혜,나덕렬,김병준,이정일,서연림,김상은 대한신경과학회 1998 대한신경과학회지 Vol.16 No.4

노인에서 한국판 행동통제척도의 표준화 및 타당도 연구

김효진,이준영,정희연,나덕렬,조성진,조맹제,장성만 大韓神經精神醫學會 2007 신경정신의학 Vol.46 No.4

The aims of this study are to demonstrate the reliability and the validity of the Korean version of Behavioral Dyscontrol Scale (BDS-K.) and to present the normative values of BDS-K among the Korean elderly. The BDS-K was administered in a standardized manner to 1,389 healthy volunteers aged over 65 years recruited from the cornmunity. The elderly with serious neurological, medical or psychiatric disorders were excluded using screening tests. BDS-K showed good intemal consistency (Cronbach's alpha=0.812), test-retest reliability (r=0.88) and inter-rater reliability (r=0.99). Age and educational level were found to affect BDS-K score. Based on this result, normative values of BDS-K. were calculated by age and educational level. The validity of the BDS-K were demonstrated in comparison with MMSE-KC (r=0.72). BDS-K is reliable and valid instrument for measuring executive function of the elderly. The normative values suggested by this study can be widely used as reference values to objectively interpret BDS-K scores of the Korean elderly.

과일을 이용한 드레싱의 품질특성

김미향,이연정,김동석,김덕한 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

본 연구는 기존의 마요네즈보다 칼로리와 염분의 함량이 낮으면서 색과 영양적 가치가 우수한 드레싱 개발의 일환으로 키위, 오렌지, 딸기, 사과 등의 과일을 이용한 드레싱을 제조하여 그 품질특성(수분 및 회분 함량, 색도, 무기성분, 관능검사 등)을 분석비교 검토하였고 선행연구로 인식도 조사를 행하였다. 그 결과는 다음과 같다. 1. 과일드레싱에 대한 인식 정도는 5점 만점에 평균 3.39점으로 약간 높게 나타났으며 '편리한 음식이다'가 3.90점으로 가장 높은 인식점수를 보였다. 2. 수분함량은 49.3~59.4%의 범위로 사과드레싱이 59.4%로 가장 많은 함량을 나타내었고 그 다음으로 키위드레싱(57.2%)>딸기드레싱(55.9%)>오렌지드레싱(49.3%)의 순이었다. 조회분함량은 0.8~1.4%이었으며 오렌지드레싱이 1.4%로 가장 높은 함량을 나타내었고 그 다음이 딸기드레싱>키위드레싱 >사과드레싱 의 순이었다. 3. 색도면에서는 명도 L값은 사과드레싱이 가장 높았고 녹색도 a(-)값은 키위드레싱, 적색도 a값(+)은 딸기드레싱, 황색도 b값은 오렌지드레싱이 가장 높았다. 이들 다양한 색은 식욕촉진에 효과를 주는 것으로 나타나 그 가치가 인정된다고 여겨진다. 4. 무기성분 분석 결과, Ca의 함량은 6.7~20.4mg,Mg은 6.5~20.5mg, K은 67.2~182.6mg의 범위였고 오렌지드레싱의 Ca, Mg, K의 함량이 가장 높았다. Na의 함량은 168.8~551.7mg의 범위로 식품성분표(1999년)에서 제시한 마요네즈의 Na의 함량(551mg)보다는 대체로 낮은 편이었고 특히 키위드레싱(168.82mg)은 약 30%에 불과하여 성인병예방 차원에서 볼 때 바람직한 결과로 보인다. Ca : P 함량의 비율은 대략 1.17 : 1 수준으로 과일드레싱 자체만으로도 칼슘 흡수에 매우 이상적인 비율을 갖춘 식품이었다. 5. 관능검사는 키위드레싱이 맛과 전반적인 기호도(p<0.05)에 있어 가장 좋은 평가(3.50점)를 나타냈으며 색, 냄새, 질감, 상큼한 맛은 과일의 증류에 따라 유의적인 차이가 나타나지 않았다. 이상의 결과로 볼 때 과일드레싱은 색이 아름다우면서 칼로리가 낮고 저염식으로서 그 영양적 가치가 우수하여 상품으로의 개발 필요성이 요구되며 특히 키위를 이용한 드레싱의 이용이 가장 좋을 것으로 사료된다. This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.3%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. the L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(+) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4㎎/100g for calcium, 6.5 to 20.5㎎/100g for magnesium and 67.2 to 182.6㎎/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

한국인 알코올 의존 환자에서 알코올 대사 효소 유전자형 빈도의 남녀 차이

김성곤,김철민,이덕기,황인복,이현숙,김성연,전은숙,송영상,박제민,최병무,김명정 大韓神經精神醫學會 2005 신경정신의학 Vol.44 No.2

Objectives : There are a number of preceding epidemiological studies reporting gender differences in the genetic etiology of alcohol dependence. The author investigated gender difference in the frequencies of ADH2 and ALDH2 genoypes between the patients with alcohol dependence and normal control. Methods : The subjects were 141 alcohol dependent patients (104 males, 37 females) and 138 normal control (79 males, 59 females). The frequencies of 1/1 and 1/2+2/2 (2+ afterward) genotypes for ADH2 and ALDH2 were investigated in male and female between alcohol dependence and normal control group. DNA was extracted from WBC in peripheral venous blood and PCR-RFLP method was used out for genotyping. Results : First, the frequency of ADH2 1/1 genotype was significantly higher in alcohol dependent patients than normal control in both genders. Second, while there was no gender difference in the frequency of ADH2 1/1 genotype in normal controls, in the patient group however, the frequency was significantly higher in females than males. Third, in male subjects with alcohol dependence, the frequency of ALDH2 1/1 genotype was significantly higher than in male normal control subjects. On the other hand, in female subjects with alcohol dependence, the frequency of ALDH2 2+ genotype was significantly higher than in female normal control subjects. Conclusion : These results suggest that while the risk of alcohol dependence is predominantly affected by ALDH2 1/1 geno-type in male, the female ADH2 1/1 genotype is mainly associated with the risk of alcohol dependence. This means that there are gender differences in the genetic etiology of alcohol dependence.

Influences of Cultural Medium Component on the Production of Poly($\gamma$-glutamic acid) by Bacillus sp. RKY3

Jung Duk-Yeon,Jung Sunok,Yun Jong-Sun,Kim Jin-Nam,Wee Young-Jung,Jang Hong-Gi,Ryu Hwa-Won The Korean Society for Biotechnology and Bioengine 2005 Biotechnology and Bioprocess Engineering Vol.10 No.4

In this study, the cultural medium used for the efficient production of $\gamma$-PGA with a newly isolated Bacillus sp. RKY3 was optimized. It was necessary to supplement the culture medium with L-glutamic acid and an additional carbon source in order to induce the effective production of $\gamma$-PGA. The amount of $\gamma$-PGA increased with the addition of L-glutamic acid to the medium. The addition of 90 g/L L-glutamic acid to the medium resulted in the maximal yield of $\gamma$-PGA (83.2 g/L). The optimum nitrogen source was determined to be peptone, but corn steep liquor, a cheap nutrient, was also found to be effective for $\gamma$-PGA production. Both the $\gamma$-PGA production and cell growth increased rapidly with the addition of small amounts of $K_2HPO_4$ and $MgSO_4\cdot7H_{2}O$. Bacillus sp. RKY3 appears to require $Mg^{2+}$, rather than $Mn^{2+}$, for $\gamma$-PGA production, which is distinct from the production protocols associated with other, previously reported bacteria. Bacillus sp. RKY3 may also have contributed some minor $\gamma$-PGA depolymerase activity, resulting in the reduction of the molecular weight of the produced $\gamma$-PGA at the end of fermentation.

Structure-Activity Relationship of 2-Substituted Hydroquinones as Tyrosinase Inhibitors for Topical Delivery

Lee, Yeon-Jung,Yoon, Sung-Il,Kim, Dae-Duk,Kim, Jung-Sun 한국약제학회 2006 Journal of Pharmaceutical Investigation Vol.36 No.2

흡연과 주거환경이 초등학생 천명 및 천식 발생에 미치는 영향

심정연 ( Jung Yeon Shim ),황수진 ( Soo Jin Hwang ),김정호 ( Jeong Ho Kim ),정선희 ( Sun Hee Chung ),박동혁 ( Dong Hyuk Park ),심재원 ( Jae Won Shim ),김덕수 ( Duk Soo Kim ),정혜림 ( Hae Lim Jung ),박문수 ( Moon Soo Park ) 대한소아알레르기호흡기학회(구 대한소아알레르기 및 호흡기학회) 2010 소아알레르기 및 호흡기학회지 Vol.20 No.4

목적: 여러 환경적 요인이 천식 발생을 증가시킨다고 보고되고 있어 본 연구에서는 간접흡연과 주거 환경이 천명, 천식 발생에 미치는 영향과 천식의 위험 인자를 알아보고자 하였다. 방법: 서울의 한 초등학교 학생 969명을 대상으로 설문 조사를 하였다. 설문 조사에는 천식, 천명의 증상, 간접흡연 노출, 주거환경에 관한 내용이 있었고, 주거환경과 관련된 항목들 중에는 출생 후 1년 이내 새로 지은 집으로 이사한 적이 있는지, 부모님이 향수를 집안에서 사용하는지, 최근 1년 이내 새 가구를 들여놓았는지 등이 포함되어 있다. Logistic regression and Pearson chi statistics를 사용하여 분석하였다. 결과: 간접흡연에의 노출은 최근 1년 내 천명, 최근 1년 내 천명으로 잠에서 깨어난 것과 연관성이 있었다. 아버지의 하루 20개피 이상 흡연은 최근 12개월 이내 4회 이상의 천명과 연관이 있었다. 그러나 간접 흡연에 따른 폐기능, 총 IgE 농도, 알러젠 감작, 호산구수는 차이가 없었다. 출생 후 1년 이내 새집으로의 이사는 지금까지의 천식 진단과 연관이 있었고, 집안에서 향수를 사용하는 것과 최근 1년 이내 새가구를 사용하는 것은 최근 12개월 이내 천명 및 천식 치료, 야간 기침과 관련이 있었다. 결론: 간접흡연, 출생 후 1년 이내 새집으로 이사, 향수 사용과 새가구 사용은 초등학생에서 천명 및 천식의 위험 요인이다. Purpose: Environmental factors may increase risk for childhood asthma. The objective of this study was to investigate the association of environmental tobacco smoke (ETS) exposure and home environment with the development of wheeze and asthma. Methods: We conducted a cross-sectional survey of 969 elementary school students. Data included questions about asthma and wheeze symptoms, exposure to tobacco smoke, and home environment including history of moving into a new house within 1 year of age after birth, use of fragrance at home, recent purchase of new furniture. Logistic regression and Pearson chi statistics were used to estimate these associations. Results: ETS exposure was associated with current wheeze and nocturnal sleep disturbance. Paternal smoking over 20 cigarettes per day was associated with 4 or more episodes of wheeze during the past 1 year. However, there were no significant differences in pulmonary function, serum total IgE levels, blood eosinophil counts, and atopy between children with ETS exposure and non-exposure. Moving into a new house within 1 year of birth was associated with current asthma or wheeze. Use of fragrance at home and purchase of new furniture during the past 1 year were associated with current wheeze, current physician-diagnosed asthma, and nocturnal cough. Conclusion: Exposure to ETS, moving into a new house after birth, and indoor fragrance are risk factors for wheeze and asthma in schoolchildren. [Pediatr Allergy Respir Dis(Korea) 2010;20:238-246]